Pumpkin Cream Cheese Muffins
Delicious pumpkin cream cheese muffins combine spiced pumpkin muffins with cream cheese filling for an irresistible breakfast treat.
Equipment
- 12-count muffin pan
- cupcake liners
- Mixing Bowls
- Whisk
- Electric mixer
Ingredients
Crumb Topping
- ⅓ cup brown sugar packed light or dark
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour
Pumpkin Muffins
- 1 and ¾ cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice store-bought or homemade
- ½ cup brown sugar packed light or dark
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 cup canned pumpkin puree
- ½ cup vegetable oil or melted coconut oil
- ⅓ cup milk
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 6 ounces cream cheese full-fat brick, softened to room temperature
- ½ teaspoon pure vanilla extract
- 3 Tablespoons granulated sugar
Instructions
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- Mix the brown sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together.
- Pour the wet ingredients into the dry ingredients and whisk or stir until just combined.
- Beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.
- Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with cheesecake filling, then another heaping Tablespoon of muffin batter.
- Sprinkle crumb topping onto each, then press it down into the tops of the muffins.
- Bake for 5 minutes at 425°F (218°C), then reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes.
- Allow to cool for at least 10 minutes in the pan before serving.
Notes
For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
Nutrition
Serving: 1muffinCalories: 240kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 450IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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